Description Edit

Makes 6 servings

Ingredients Edit

Directions Edit

  1. Cook meat in shortening until brown in large skillet.
  2. Add bay leaves, garlic and 2 cups broth.
  3. Cover; simmer 1 hour or until meat is tender.
  4. Add salt, pepper and 2 cups onions.
  5. Mix a little broth with the flour and blend to a smooth paste.
  6. Add rest of broth and wine.
  7. Stir into meat mixture.
  8. Cook about 10 minutes longer.
  9. Remove from heat; remove bay leaves.
  10. Stir in sour cream.
  11. Meanwhile, cook green pepper and remaining ½ cup onion in butter until tender.
  12. Stir in rice; season with additional salt and pepper.
  13. Heat thoroughly.
  14. Add pimentos; fluff lightly with a fork.
  15. Serve stroganoff over pimento rice.

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